Burekes ($7)

Cyprus Halloumi Salad ($12)

This salad of arugula, beets, quinoa, and grilled halloumi is a tart, refreshing counterpoint to some of the richer dishes, one I enjoyed as a reprieve during my meal, even if it's not much to get excited about.

Butternut Squash Schnitzel

A special that may be making its way on the menu in some form, so keep an eye out. It begins with squash that's baked until soft and intensely sweet, then formed into an inch-thick square,* breaded in panko bread crumbs and Parmesan, fried until crisp, and served with black forbidden rice cooked with vegetable stock, capers, and dried cranberries. Does it work? For the most part absolutely, though I wish they'd shape the squash into a series of smaller medallions for a higher cheesy-crust-to-sweet-innards ratio. But the dish shows off the inventiveness and cooking chops the kitchen can deliver when it plays fast and loose with tradition.

Halvah Ice Cream with Toasted Nuts

A dessert special well worth ordering: toasted nuts (the mix changes daily) and rice crispies that are delicately caramelized, then topped with vanilla ice cream, date molasses, and spun halvah (which has the texture of chewy cotton candy). It tastes a whole lot like a frozen Snickers bar.

Interior

The decor is attractive and romantic, dimly lit and peppered with artifacts that make great conversation pieces. I can't stop looking over my shoulder at the chandelier that dominates the space: a pinecone of wires that snake their way skywards, naked light bulbs affixed to their ends, each adorned with tiny birds' wings that flutter in the breeze.

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